These Chocolate-Covered Strawberry Mini Cakes are indulgent treats that combine rich chocolate cake with creamy strawberry buttercream and a glossy chocolate ganache. Topped with fresh chocolate-dipped strawberries, they’re not only delicious but also visually stunning. Perfect for celebrations, date nights, or simply to satisfy your sweet tooth, these mini cakes bring elegance and flavor to any occasion.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pin for later!

Why You’ll Love This Recipe

Decadent Flavor: The combination of chocolate and strawberry creates a mouthwatering balance that’s hard to resist.
Perfect for Events: These mini cakes are ideal for birthdays, anniversaries, or Valentine’s Day celebrations.
Customizable Appearance: Decorate each cake however you like, making them unique for every occasion.
Easy to Serve: Their small size makes them perfect for portion control and easy serving at gatherings.
Impressive Presentation: With their eye-catching design, these cakes will wow your guests and make any table look stunning.

Tools and Preparation

Before diving into the deliciousness of these Chocolate-Covered Strawberry Mini Cakes, it’s essential to have the right tools ready. Having the correct equipment makes preparation smoother and more enjoyable.

Limited Time Deal

Grab This Chef Knife Now - Almost Gone!

Stays Razor-Sharp: Ice-hardened blade keeps its edge longer than ordinary knives
Superior Grip Control: Unique finger hole design gives you perfect balance and safety
Built to Last a Lifetime: Premium stainless steel blade with elegant beech wood handle

Customer Reviews ★★★★★

Finally, a knife that stays sharp and feels comfortable in my hand

Professional quality without the premium price tag

Makes meal prep faster and more enjoyable

Don't Miss Out - Order Now

Only a few items left in stock - order soon

Essential Tools and Equipment

Mixing bowls
Electric mixer
Measuring cups and spoons
Rubber spatula
Cake pans (mini)
Piping bags
Double boiler (or microwave-safe bowl)

Importance of Each Tool

Electric mixer: Saves time and effort when mixing batter and frosting to achieve a light, fluffy texture.
Piping bags: Perfect for decorating the cakes with precision, allowing beautiful designs and swirls.
Cake pans (mini): Ensure uniform baking sizes for each mini cake, making them easier to stack and decorate.

Ingredients

These Chocolate-Covered Strawberry Mini Cakes are made with rich chocolate cake, strawberry buttercream, glossy chocolate ganache, and fresh chocolate-dipped strawberries on top. They’re beautiful, romantic, and perfect for any special occasion.

For the Cake

9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
7 oz granulated sugar (1 cup)
7.5 oz brown sugar (1 cup packed)
3 large eggs (at room temperature)
1 TBSP vanilla extract
12 oz buttermilk (1 1/2 cups), at room temperature
6 oz sour cream (3/4 cup), at room temperature
3 TBSP water (can substitute coffee)
11.75 oz all-purpose flour (2 2/3 cups)
4.5 oz unsweetened cocoa powder (1 1/2 cups)
2.25 tsp baking soda
0.75 tsp salt

For the Frosting

9 large egg whites
14 oz granulated sugar (2 cups)
1 lb unsalted butter (2 cups), soft but still cool
1 TBSP vanilla extract
1/4 tsp salt
2 oz freeze-dried strawberries
pink gel food coloring (I use Americolor Soft Pink)

For the Ganache

8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
8 oz heavy cream (1 cup)

For Garnish

2 cups fresh strawberries (washed and chopped)
5 large beautiful strawberries, preferably long-stem variety

How to Make Chocolate-Covered Strawberry Mini Cakes

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C). Grease your mini cake pans thoroughly.

In a mixing bowl, cream together the unsalted butter with granulated sugar and brown sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
In another bowl, mix buttermilk, sour cream, and water.
Gradually add dry ingredients—flour, cocoa powder, baking soda, and salt—to the wet mixture until just combined.

Step 2: Bake the Cakes

Pour the batter into prepared mini cake pans evenly.

Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.
Allow cooling in pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Strawberry Buttercream

While cakes cool down, prepare the strawberry buttercream.

In a clean bowl of an electric mixer, whisk egg whites until soft peaks form.
Gradually add granulated sugar while continuing to whisk until stiff peaks form.
Carefully fold in softened butter one piece at a time until smooth.
Add vanilla extract and freeze-dried strawberries; mix well.
Adjust color with pink gel food coloring if desired.

Step 4: Prepare Chocolate Ganache

Heat heavy cream in a saucepan until it starts to simmer then pour over chopped semi-sweet chocolate.

Let sit for a few minutes before stirring until smooth.

Step 5: Assemble Your Mini Cakes

Once everything is cooled:

Level off tops of cakes as needed using a serrated knife.
Place one layer on your serving plate; spread an even layer of strawberry buttercream on top.
Stack another layer on top; repeat with remaining layers if desired.
Pour cooled ganache over assembled cake allowing it to drizzle down sides.

Step 6: Decorate with Fresh Strawberries

Finally, dip your fresh strawberries in chocolate:

Arrange them artfully on top of the ganache-covered cakes as garnish before serving.

Enjoy your delightful Chocolate-Covered Strawberry Mini Cakes, perfect for impressing guests or enjoying as a treat yourself!

How to Serve Chocolate-Covered Strawberry Mini Cakes

Serving your Chocolate-Covered Strawberry Mini Cakes can enhance their appeal and make them even more delightful for your guests. Here are some creative serving suggestions to elevate this dessert.

Individual Dessert Plates

Serve each mini cake on a decorative dessert plate for an elegant touch.
Add a drizzle of chocolate sauce around the cake for extra flair.

Coffee Pairing

Complement the cakes with a rich cup of coffee.
The bitterness of the coffee contrasts perfectly with the sweetness of the mini cakes.

Fruit Garnish

Place fresh strawberries or raspberries on the side for a burst of color.
A sprinkle of powdered sugar over the fruit adds an eye-catching detail.

Ice Cream Delight

Offer a scoop of vanilla or strawberry ice cream alongside each cake.
The creamy texture balances the richness of the chocolate and buttercream.

Decorative Stand Display

Arrange mini cakes on a tiered cake stand for a stunning visual presentation.
This makes it easy for guests to serve themselves while adding to the event’s decor.

How to Perfect Chocolate-Covered Strawberry Mini Cakes

To ensure your Chocolate-Covered Strawberry Mini Cakes turn out perfectly, follow these helpful tips.

Use Room Temperature Ingredients: Make sure your butter, eggs, and dairy products are at room temperature. This helps in achieving a smoother batter and better texture in your cakes.
Sift Dry Ingredients: Sifting your flour and cocoa powder eliminates lumps and ensures an even distribution in your batter, leading to lighter cakes.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can result in dense cakes that lack fluffiness.
Cool Completely Before Frosting: Allow your cakes to cool completely before applying frosting or ganache. This prevents melting and ensures clean layers.

Best Side Dishes for Chocolate-Covered Strawberry Mini Cakes

Pairing side dishes with your mini cakes can create a well-rounded dessert experience. Here are some delicious options to consider.

Whipped Cream: Light and fluffy, whipped cream adds a delightful creaminess that complements the rich flavors of the mini cakes.
Chocolate Dipped Pretzels: These salty-sweet snacks enhance the chocolate theme and provide a crunchy contrast to the soft mini cakes.
Fruit Salad: A refreshing fruit salad brings brightness to your dessert table, balancing out the richness of the cakes with its natural sweetness.
Chocolate Mousse: A small serving of chocolate mousse can intensify the chocolate flavor while offering a different texture experience alongside your mini cakes.
Cheesecake Bites: These creamy treats can be flavored differently (like lemon or raspberry) to add variety without overwhelming sweetness.
Panna Cotta: This creamy Italian dessert is light yet decadent, making it an excellent pairing that enhances any meal focused on sweets.

Common Mistakes to Avoid

Making Chocolate-Covered Strawberry Mini Cakes can be challenging. Here are some common mistakes to avoid for the best results.

Using cold ingredients: Always use room temperature butter, eggs, and buttermilk. Cold ingredients can lead to uneven mixing and a dense cake.
Skipping the cooling time: Allow your cakes to cool completely before frosting. Frosting warm cakes can cause the icing to melt and slide off.
Overmixing the batter: Mix until just combined. Overmixing can result in tough cakes due to gluten development.
Not measuring accurately: Use a kitchen scale for precise measurements. Inaccurate measurements can alter the texture and flavor of your cakes.
Ignoring baking times: Check your cakes a few minutes before the recommended baking time. Every oven is different, and overbaking can dry out your cakes.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 5 days.
Place parchment paper between layers to prevent sticking.

Freezing Chocolate-Covered Strawberry Mini Cakes

Wrap each mini cake tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months.
Thaw overnight in the refrigerator before serving.

Reheating Chocolate-Covered Strawberry Mini Cakes

Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
Microwave: Heat on low power for 15-20 seconds until warm, being careful not to overheat.
Stovetop: Use a non-stick skillet on low heat for 5-7 minutes, covered, to keep moisture.

Frequently Asked Questions

Here are some common questions about making Chocolate-Covered Strawberry Mini Cakes.

How do I make the strawberry buttercream?

To make strawberry buttercream, blend softened butter with powdered sugar and add strawberry puree. Adjust consistency with milk if needed.

Can I use frozen strawberries?

Yes, you can use frozen strawberries; just ensure they are thawed and drained before adding them to your cake or frosting.

What’s the best way to melt chocolate for ganache?

Heat heavy cream until just simmering, then pour over chopped chocolate. Let it sit for a few minutes before stirring until smooth.

Can I customize these mini cakes?

Absolutely! You can add different flavors or fillings like vanilla or lemon zest for a unique twist on these delightful treats.

Final Thoughts

These Chocolate-Covered Strawberry Mini Cakes are not only visually stunning but also incredibly delicious. Perfect for any special occasion or simply to satisfy your sweet tooth, they allow for various customization options. Try different flavors or toppings to make them uniquely yours!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Chocolate-Covered Strawberry Mini Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 55 minutes
Yield: Makes approximately 12 mini cakes 1x

Print Recipe

Description

Indulge in the ultimate dessert experience with these Chocolate-Covered Strawberry Mini Cakes. Each elegant bite features a rich chocolate cake layered with creamy strawberry buttercream and draped in a luscious chocolate ganache. Topped with fresh, chocolate-dipped strawberries, these mini cakes are perfect for special occasions like birthdays, anniversaries, or romantic date nights. Their stunning presentation and delightful flavor make them a crowd-pleaser that satisfies your sweet tooth while adding a touch of sophistication to any gathering.

Ingredients

Scale

9 oz unsalted butter (1 cup + 2 TBSP), at room temperature
7 oz granulated sugar (1 cup)
7.5 oz brown sugar (1 cup packed)
3 large eggs (at room temperature)
1 TBSP vanilla extract
12 oz buttermilk (1 1/2 cups), at room temperature
6 oz sour cream (3/4 cup), at room temperature
3 TBSP water (can substitute coffee)
11.75 oz all-purpose flour (2 2/3 cups)
4.5 oz unsweetened cocoa powder (1 1/2 cups)
2.25 tsp baking soda
0.75 tsp salt
9 large egg whites
14 oz granulated sugar (2 cups)
1 lb unsalted butter (2 cups), soft but still cool
1/4 tsp salt
2 oz freeze-dried strawberries
pink gel food coloring (I use Americolor Soft Pink)
8 oz semi-sweet chocolate (1 ⅓ cups), finely chopped
8 oz heavy cream (1 cup)
2 cups fresh strawberries (washed and chopped)
5 large beautiful strawberries, preferably long-stem variety

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease mini cake pans.
In a mixing bowl, cream together the unsalted butter with granulated sugar and brown sugar until fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In another bowl, mix buttermilk, sour cream, and water.
Gradually add dry ingredients—flour, cocoa powder, baking soda, and salt—to the wet mixture until just combined.
Pour the batter into prepared mini cake pans evenly.
Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted comes out clean.
Allow cooling in pans for 10 minutes before transferring them to wire racks to cool completely.
In a clean bowl of an electric mixer, whisk egg whites until soft peaks form.
Gradually add granulated sugar while continuing to whisk until stiff peaks form.
Carefully fold in softened butter one piece at a time until smooth.
Add vanilla extract and freeze-dried strawberries; mix well.
Adjust color with pink gel food coloring if desired.
Heat heavy cream in a saucepan until it starts to simmer then pour over chopped semi-sweet chocolate.
Let sit for a few minutes before stirring until smooth.
Level off tops of cakes as needed using a serrated knife.
Place one layer on your serving plate; spread an even layer of strawberry buttercream on top.
Stack another layer on top; repeat with remaining layers if desired.
Pour cooled ganache over assembled cake allowing it to drizzle down sides.
Dip your fresh strawberries in chocolate and arrange them artfully on top of the ganache-covered cakes before serving.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American